Cultured Buttermilk - Nutrients & Benefits - Culinary Uses - Types

Nutritional properties of Cultured Buttermilk Energy :
60.00 Kcal / 100g

Category : Dairy Products

Group : Milk

Composition And Nutritional Value :
Cultured buttermilk is a fermented dairy product made by adding bacterial cultures to low-fat or skim milk. The fermentation process thickens the milk and gives it a tangy, slightly sour flavor. It typically contains about 1-2% fat, making it lower in fat compared to regular milk and butter. Cultured buttermilk is rich in protein, calcium, and B vitamins, which contribute to healthy bones, energy production, and overall well-being. The live cultures in cultured buttermilk also provide probiotics, which support digestive health by balancing the gut microbiome.

Health Benefits :
Cultured buttermilk offers several health benefits, especially due to its probiotic content. The beneficial bacteria help improve digestion and enhance gut health by supporting the balance of good bacteria in the digestive tract. It also aids in boosting the immune system and may help with symptoms of lactose intolerance, as the fermentation process reduces the lactose content. The calcium and vitamin D in cultured buttermilk promote strong bones and teeth, while the low-fat nature makes it a good option for those looking to reduce their calorie intake while still benefiting from dairy's nutrients.

Culinary Uses :
Cultured buttermilk is widely used in both cooking and baking. It is a key ingredient in many baked goods like pancakes, biscuits, muffins, and cakes, where its acidity reacts with baking soda to create a light, fluffy texture. It can also be used as a base for creamy salad dressings, sauces, and dips, adding a tangy flavor. In some cuisines, particularly Indian, it is consumed as a refreshing drink, often spiced with herbs and seasonings. Cultured buttermilk is also commonly used in marinades to tenderize meats and enhance their flavor.

Types :
There are several types of cultured buttermilk, the most common being made from cow's milk, but there are also variations made from goat’s or buffalo’s milk. The texture and tanginess of cultured buttermilk can vary depending on the fermentation time and the bacterial cultures used. Commercially, cultured buttermilk is standardized to ensure consistency, and it can range from liquid to a thicker, creamier consistency. Some artisanal versions may have a more pronounced tang, while others might be milder.

Shopping And Storage Tips :
When purchasing cultured buttermilk, choose fresh products that contain live and active cultures for maximum probiotic benefits. Opt for organic or grass-fed varieties if possible for better nutritional quality. Store cultured buttermilk in the refrigerator to preserve its freshness and extend its shelf life, which is typically one to two weeks. If you have extra cultured buttermilk, it can be frozen for later use, though the texture may change slightly once thawed. Always check the expiration date to ensure freshness before use.

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What can you make with Cultured Buttermilk?

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